Crayfish bisque
8 servings
180 minutes
Crayfish bisque is a classic French soup that delights with its rich seafood flavor and velvety texture. Its roots trace back to the coastal regions of France, where fishermen used crayfish shells to make aromatic broth. Bisque is complex to prepare as it requires crayfish oil and carefully simmered broth to create its deep flavor. This delicate soup features subtle creamy notes balanced by the spiciness of vermouth and brandy. It is served hot, garnished with whole crayfish tails that add sophistication and textural variety. Perfect as a festive dish that can impress guests with its refined taste and rich history.
1
Boil 2 kg of crayfish in boiling, slightly salted water. Clean the crayfish, set the shells aside in a separate bowl, and temporarily place the crayfish necks in the refrigerator.
- Crayfish: 2 kg
- Salt: to taste
2
Blend 200 g of shells and 1 tablespoon of brandy as finely as possible to maximize flavor. Melt butter over low heat, add the shell puree. Cover and place in a preheated oven at 80°C, stirring occasionally.
- Brandy: 3 tablespoons
- Butter: 250 g
3
After 90 minutes, take the oil out of the oven and strain it through a fine sieve. For better results, the sieve can be lined with paper towels. Pour the oil into a container or suitable bowl and let it cool. For long-term storage, separate the solidified oil from the jelly-like mass at the bottom of the container to prevent it from going rancid.
4
For the broth, heat vegetable oil in a deep pot. Add the remaining shells and crush with a potato masher, stirring occasionally. Sauté the shells for a few minutes, then add coarsely chopped fennel, carrot, and 200 g of onion. Cook for 5 minutes, stirring constantly. Add finely chopped garlic and tomato paste. Increase the heat to maximum and sauté for 2 minutes.
- Vegetable oil: 50 ml
- Fennel: 1 piece
- Carrot: 1 piece
- Onion: 300 g
- Garlic: 4 cloves
- Tomato paste: 500 g
5
Add vermouth and mix well. Let it simmer for 1 minute, then pour in water to completely cover the shells. Add a bay leaf to the pot and bring to a slow boil.
- Dry vermouth: 200 ml
- Bay leaf: 5 piece
6
Reduce the heat and simmer for 1.5-2 hours without bringing to a boil. Strain the broth through a fine sieve. Let it cool and store in the refrigerator.
7
Heat 2 tablespoons of crab oil in a deep pot. Sauté 100 g of finely chopped onion until translucent, but do not let it color. Pour in 2 tablespoons of brandy and let it evaporate for a minute.
- Butter: 250 g
- Onion: 300 g
- Brandy: 3 tablespoons
8
Add rice and 1 liter of broth, cook on low heat for about 25 minutes or until the rice is done. Add salt. Blend the soup in parts with half of the crayfish tails. Pour the mixture back into the pot, heat it up, add the remaining crayfish tails and warm for 2-3 minutes. Stir in cream and remaining crayfish oil.
- Rice: 50 g
- Salt: to taste
- Crayfish: 2 kg
- Cream 35%: 2 tablespoons
- Butter: 250 g